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    You are in: Home / Recipes / Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce Recipe
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    Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Lvs2Cook's Note:

    A wonderful choice for your holiday meal! You will never make just a plain old pumpkin pie again! The cheesecake can be made the day before and actually tastes better if made ahead.

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    Units: US | Metric

    Caramel Sauce



    1. 1
      Preheat oven to 350 degrees. Place cookie crumbs, walnuts, and 3 tablespoons sugar in a food processor and pulse 3 or 4 times until combined; add butter and pulse 4 or 5 times, or until crumbly. Wrap the outside of a 10-inch springform pan with aluminum foil, then press cookie mixture into the bottom and 1 inch up the sides. Bake 8 to 10 minutes. Cool crust completely on a wire rack. Reduce oven heat to 325 degrees.
    2. 2
      Beat cream cheese with an electric mixer at medium speed 3 minutes, or until creamy. Gradually add brown sugar and the remaining 3/4 cup sugar, beating 4 minutes, or until blended.
    3. 3
      Add eggs, one at a time, beating just until yellow disappears. Add pumpkin, whipping cream, and pumpkin-pie spice. Beat on low speed of an electric mixer just until blended. Do not overbeat. Pour batter over prepared crust.
    4. 4
      Bake 1 hour and 15 minutes, or until almost set (it will still jiggle in the center). Remove from oven; run a knife around edge of pan. Cool on a wire rack 1 hour. Chill 8 hours or overnight. Garnish with walnut halves and serve with Caramel Sauce.
    5. 5
      Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add brown sugar and corn syrup, then cook, stirring constantly, until mixture comes to a boil. Gradually add cream, stirring constantly. Cook, stirring constantly, until mixture comes to a boil. Remove from heat. Cool to room temperature.

    Ratings & Reviews:

    • on November 07, 2011


      Thanks for posting this delicious recipe. I made a few changes, but it was still wonderful! I used one package of low-fat cream cheese and two packages of regular. I used the Splenda brown sugar blend for the brown sugar. Since I don't have pumpkin pie spice, I used a mixture of nutmeg, cinnamon, and ginger. I didn't have time to make the sauce, but I will next time. Instead I used store bought carmel sauce and a spritz of canned whipped cream! So good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 24, 2005


      AWESOME - PERFECT desert for thanksgiving - thank you so much! I have never made a cheesecake and you made me look like a pro - just FANTASTIC- thanks again!!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Pumpkin Cheesecake With Walnut-Ginger Crust and Caramel Sauce

    Serving Size: 1 (289 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 1196.7
    Calories from Fat 653
    Total Fat 72.6 g
    Saturated Fat 37.3 g
    Cholesterol 293.9 mg
    Sodium 838.8 mg
    Total Carbohydrate 128.1 g
    Dietary Fiber 2.2 g
    Sugars 86.8 g
    Protein 14.9 g

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